Chicken Teriyaki
INGREDIENTS:
1/2 c Chicken broth
3 tb Reduced-sodium soy sauce
2 tb Rice wine vinegar
1 tb Honey
1 tb Vegetable oil
4 Boneless; skinless
-chicken-breast halves
1/4 ts Freshly ground pepper
4 Green onions; sliced thin
-diagonally
1 tb Minced fresh ginger
1 ts Minced garlic
1/2 c Chicken broth
3 tb Reduced-sodium soy sauce
2 tb Rice wine vinegar
1 tb Honey
1 tb Vegetable oil
4 Boneless; skinless
-chicken-breast halves
1/4 ts Freshly ground pepper
4 Green onions; sliced thin
-diagonally
1 tb Minced fresh ginger
1 ts Minced garlic
Prep time: 5 minutes Cooking time: 12 to 14 minutes Degree of difficulty: Easy Low-fat Low-calorie
Stir together chicken broth, soy sauce, rice wine vinegar and honey in small bowl; set aside. Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with pepper; cook 5 to 6 minutes per side until cooked through. Transfer to platter; keep warm. Add green onions, ginger and garlic to skillet; cook 1 minute. Add soy mixture and cook 1 minute more. Pour over chicken. Makes 4 servings.
PER SERVING: Calories 220, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 82 mg, Sodium 691 mg, Carbohydrates 8 g, Protein 34 g.
(C)